Prep 10 mins
Cook 3 hrs
It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire.
- 1 (5 lb) beef brisket
- 4 garlic cloves, minced
- 1⁄2 teaspoon black pepper, freshly ground
- 2 large onions, cut into 1/4-inch slices, separated into rings
- 1 (12 ounce) bottle chili sauce
- 1⁄2 cup beef broth or 1⁄2 cup beer or 1⁄2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar, packed
- Preheat oven to 350°F Place meat, fat side up in a roasting pan. Spread garlic evenly over meat. Sprinkle with pepper. Arrange onions over brisket.
- Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions.
- Cover with heavy duty foil or lid to the roasting pan.
- Roast 2 hours and then turn meat over; stir onions into sauce and spoon over brisket.
- Cover again and roast another 1-2 hours until fork-tender. If you want to add potatoes or carrots as mentioned in the description, do so in the last hour of cooking.
- Transfer meat to a cutting board and tent with foil. Let meat rest for 10 minutes.
- Slice on the diagonal, against the grain of the meat, and place into the sauce.